The Bounty of Bordeaux Dinner
Spring is here. We are emerging from winter, and there is light at the end of the tunnel of our current situation. The team at Bartolotta’s Lake Park Bistro wants to celebrate our emergence into a new normal by opening several premium bottles of Bordeaux! Some of the most complex and beloved grape varietals, Bordeaux producers have spent years modernizing and revolutionizing their production. Today they are making terrific wines with upfront fruit flavors and silky textures that can be enjoyed early or can be cellared for years of enjoyment.
This special dinner will allow our guests to explore and further enhance their knowledge of these fascinating wines. Wine Director Mariana Popescu has selected several high-end Bordeaux from the cellar at the Bistro. Make plans to enjoy tastes from Pape Clement, Cos d’Estournel, Château Branaire-Ducru and Carmes De Rieussec.
Drawing from his depth of knowledge of Bordelaise cuisine, James Beard Award-winning Executive Chef Adam Siegel has prepared a five-course menu that will transport you directly to the heart of this wine region.
Join us for this celebration of the food and wine of Bordeaux!
In order to ensure the health and safety of our team members and guests, we have taken the time to meticulously reexamine our service, safety, and hygiene standards, down to the most precise detail, in order to deliver an experience that you have come to expect from The Bartolotta Restaurants. We have made several adjustments to ensure we comply with social distancing guidelines and enhancing safety and health procedures. View our COVID Plan.
Turbot Cuit au Four
Turbot with Artichokes
2014 PESSAC-LEOGNAN, CHÂTEAU PAPE CLEMENT BLANC, GRAND CRU CLASSE
Pigeonneau et Rhubarbe
Roasted Squab Breast and Confit Leg with Rhubarb,
Foie Gras Sauce, and Spiced Red Wine Reduction
2013 SAINT-ESTEPHE, CHÂTEAU COS D’ESTOURNEL, 2ND GRAND CRU CLASSE
Entrecôte Grillée à la Bordelaise
Grilled Beef Ribeye with Wild Mushrooms, Asparagus,
Potato Galette and Classic Bordeaux Red Wine Sauce
2010 SAINT-JULIEN, CHÂTEAU BRAINAIRE-DUCRU, 4TH GRAND CRU CLASSE
Brie aux Truffe Noirs
Double-Cream Brie with Preserved Black Truffles, Walnuts, and Honey
2004 SAINT-ESTEPHE, CHÂTEAU COS D’ESTOURNEL, 2ND GRAND CRU CLASSE
Gâteau au Citron
Lemon Cake with Lemon Curd, Milk-Mint Sorbet, and Vanilla Syrup
2015 SAUTERNES, CHÂTEAU CARMES DE RIEUSSEC